Red Daal

Ingredients

• 1 cup canned tomato
• 1 cup coconut milk
• 2 tsp coconut sugar
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp garam masala
• 4 garlic cloves
• 2 tsp ginger
• 2 tbsp lime juice
• 1 tbsp neutral oil
• 2 onions
• 1 tsp paprika
• 1.667 cup red lentil
• 1 tsp turmeric
• 3.25 cup vegetable stock

Method

1. 1.

   Heat: the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavours.

2. 2.

   Rinse: the lentils under cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer.

3. 3.

   Cook: covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.

4. 4.

   Add: the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.

5. 5.

   *Source: [https://biancazapatka.com/en/red-lentil-dahl/#recipe](https://biancazapatka.com/en/red-lentil-dahl/#recipe) *